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Apple Cider Chicken and Mushrooms

Apple Cider Chicken and Mushrooms


"It was apple cider season and I wanted to cook with it so I came up with this chicken dish. Would be good with pork chops too. I hope you enjoy it!"
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55 m servings 383 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 34.9 g
  • 70%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Season chicken all over with garlic salt and black pepper.
  2. Melt 1 tablespoon butter and olive oil in a large skillet over medium heat; cook chicken in hot butter until browned, about 4 minutes per side. Transfer chicken to a plate.
  3. Melt remaining butter in the same skillet; cook and stir mushrooms, garlic, salt, and black pepper together in hot butter until mushrooms are tender, 5 to 10 minutes. Pour cider into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until cider reduces, 3 to 5 minutes.
  4. Return chicken to skillet, reduce heat to medium, cover the skillet with a lid, and cook until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place 1 slice of Swiss cheese on each piece of chicken, cover the skillet with a lid, and cook until cheese melts, 1 to 2 minutes.

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Read all reviews 2
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The taste of the Apple Cider vinager was a bit too much for me. I think a cooking wine would have been much better. My hubby liked it, but I didn't hear him rave about it like he has with othe...

This recipe was delicious! I used white wine instead of apple cider, I doubled the garlic, omitted the garlic salt, and add some caramelized onions that I had leftover. Fantastic! I will defi...

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